Tunisian Spiced Pork
with Roasted Veggie Rice & Garlic Yoghurt
Our Tunisian seasoning is a robust blend of aromatic spices that work magic on pork loin steaks. Fill your bowl to the brim with wholesome roast veggie rice with sweet bursts of currants stirred through and top it with the pork and a dollop of yoghurt for a flavour sensation.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced courgette with parsnip, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
parsnip
2
white turnip
1 packet
pork loin steaks
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 sachet
Tunisian seasoning
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. Cut the carrot, parsnip and white turnip into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the Tunisian seasoning and a drizzle of olive oil in a medium bowl. Add the pork loin steaks and turn to coat. Set aside. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste. Set aside.
Half-fill a medium saucepan with the boiling water. Add the basmati rice, currants and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain, return to saucepan, then stir through the vegetable stock powder and the butter.
While the rice is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
Stir the roasted veggies and baby spinach leaves through the rice. Season to taste.
Slice the Tunisian spiced pork. Divide the roast veggie rice between bowls and top with the pork. Dollop over the garlic yoghurt to serve.